WP BAKERYGROUP. Industrial Lines for the production of fresh baked goods

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1 WP BAKERYGROUP Industrial Lines for the production of fresh baked goods

2 WP BAKERYGROUP WP BAKERYGROUP is the company for bakers. Our comprehensive range of high-quality machines and equipment is aimed at the requirements of bakeries worldwide. We provide baking technology for every step in the process starting with kneading, dividing & moulding, through to proving & refrigerating and finally baking in both production and shop environments. Our motto is think process!. Because only when all the separate processes are perfectly in tune with one another, is it possible to achieve consistently high quality and costeffectiveness. Measurable energy savings Less waste Higher productivity Very simple machine operation Reproducible product quality Day after day

3 _ 1 WP CompetenceCenter _ Mixing. _ Dividing & moulding Rolls. _ Dividing & moulding Bread. _ Baking. _ In-store baking. _ Proofing & Cooling. _ Laminating. _ Engineering. _ Bakery software. Emil Kemper GmbH, Rietberg Emil Kemper GmbH, Rietberg Werner & Pfleiderer Haton B.V., NL-Panningen Werner & Pfleiderer Lebensmitteltechnik GmbH, Dinkelsbühl Werner & Pfleiderer Lebensmitteltechnik GmbH, Dinkelsbühl Werner & Pfleiderer Lebensmitteltechnik GmbH, Dinkelsbühl Werner & Pfleiderer Industrielle Backtechnik GmbH, Tamm Werner & Pfleiderer Industrielle Backtechnik GmbH, Tamm BackNet E&S GmbH, Muggensturm

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5 INDUSTRIAL LINES 2 _ 3 INDUSTRIAL LINES The professional planning and implementation of industrial lines for the production of baked goods requires in-depth knowledge and many years of experience. High performance multi-shift production, consistently high product quality, state-of-the-art control systems, challenging hygiene standards and short cleaning and maintenance times are key requirements for modern plant concepts. Requirements the individual companies of the WP BAKERYGROUP are definitely able to meet. Based on this background we supply individually equipped industrial lines that are acknowledged worldwide for their reliability.

6 INDUSTRIAL LINES Werner & Pfleiderer Industrial Bakery Technologies For more than 125 years we have developed, projected, manufactured, installed and maintained industrial machines and equipment for the production of baked goods. Today, we have become one of the leading suppliers of highly automated concepts for the continuous production of different types of products from dough production to conveying of the baked goods and automated packaging. Our core activity within the WP BAKERYGROUP are industrial solutions. Our product portfolio includes industrial lines for the production of different types of bread including toast bread, wheat and rye breads as well as for the production of rolls, biscuits, soft pretzels, crispbread and many more. We supply technical solutions that meet highest expectations. In close cooperation with our clients we develop concepts that comply with the market requirements or are setting future trends in industrial production.

7 4 _ 5 EQUIPMENT AND MACHINES MODULES _ Pan bread lines Mixer Dough make-up Proofing system Finishing Oven Transport logistics Cooling and freezing systems Conveying and packaging systems _ Rye/mixed rye bread lines Mixer Dough make-up Proofing system Finishing Oven Cooling and freezing systems Conveying and packaging systems _ Wheat/mixed wheat bread lines Mixer Dough make-up Proofing system Finishing Oven Cooling and freezing systems Conveying and packaging systems _ Roll lines Mixer Dough make-up Proofing system Finishing Oven Transport logistics Cooling and freezing systems Conveying and packaging systems _ Baguette lines Mixer Dough make-up Proofing system Finishing Oven Cooling and freezing systems Conveying and packaging systems

8 INDUSTRIAL LINES Pan bread lines Pan bread lines The production of pan bread and toast bread starts with dough production and dough make-up. Next, the strapped pans move through the proofing system for the final proof before they reach the Thermador tunnel oven. The strapped pans are cleaned, cooled down and returned to the dough make-up section. The number of oven modules is depending on the necessary baking time in relation to the maximum traveling speed (performance). Via cooling conveyors, the baked products are moved to the slicing and packaging equipment. 1 Continuous or batch mixing (with or without vacuum), sponge and dough process or direct process. Fully automatic mixing of homogeneous doughs with short processing time. 2 Industrial dough make-up including dough divider, rounder, intermediate proofer, moulder for high performance production of high quality dough pieces. The dough pieces are deposited into the strapped pans waiting underneath the moulder. 3 Proofer (swing tray or step proofer) with controlled humidity and temperature, individually adjustable for a defined final proof. Compact design with high production safety. Downstream dusters/seeders are optionally available. 4 Finishing with optional dusting/seeding and scoring unit 5 THERMADOR tunnel oven in modular design with different heating systems (with radiation and overlaying convection). 6 Transport logistics with lidder, delidder, depanner, cleaning, cooling conveyor, storage and pan oiler. 7 Strapped pans and lids coated and uncoated. 8 Slicing and packing with cooling and freezing for a defined core temperature for further processing.

9 6 _ 7 Pan and toast bread Toast bread Pan bread Rye pan bread Whole grain pan bread Strip bread

10 INDUSTRIAL LINES Mixed rye bread lines, hearth bread Mixed rye bread lines The production of mixed rye bread starts with dough production and dough make-up. Next, the dough pieces are given their final proof before they reach the Thermador tunnel oven. Alternatively, the process can also be used with multi-level technology for traditional bread loaves. The number of oven modules is depending on the necessary baking time in relation to the maximum traveling speed (performance). Via cooling conveyors, the baked products are moved to the slicing and packaging equipment. 1 Batch mixing with manual or fully automatic bowl handling. Proven three-zone mixing with optional twin tool for a uniformly high dough quality and high performance. 2 Industrial dough make-up including dough divider, rounder and moulder for high performance production of high quality dough pieces. The depositing takes place underneath the moulder. 3 Proofer with controlled humidity and temperature, individually adjustable for a defined final proof. Compact design proofer for boards or baskets with high production safety. Downstream dusters/seeders are optionally available. 4 THERMADOR tunnel oven in modular design with different heating systems (convection, radiation, combination). Alternatively, the processing stages proofing and baking can also be implemented with multi-level technology.

11 8 _ 9 Rye/mixed rye breads mixed rye bread mixed wheat bread

12 INDUSTRIAL LINES Wheat bread lines, hearth bread Wheat/mixed wheat bread lines The production of traditional white bread starts with dough production and dough make-up. Next, the dough pieces are given their final proof before they reach the Thermador tunnel oven. Alternatively, the process can also be used with multi-level technology. Industrially produced breads can be either hearth bread or loaves baked on trays. The number of oven modules is depending on the necessary baking time in relation to the maximum traveling speed (performance). Via cooling conveyors, the baked products are moved to the slicing and packaging equipment. 1 Batch mixing with manual or fully automatic bowl handling. Proven three-zone mixing with optional twin tool for a uniformly high dough quality and high performance. 2 Industrial dough make-up including dough divider, rounder and moulder for high performance production of high quality dough pieces. The depositing takes place underneath the moulder. 3 Proofer with controlled humidity and temperature, individually adjustable for a defined final proof. Compact design proofer for boards or swing trays with high production safety. Downstream dusters/seeders are optionally available. 4 THERMADOR tunnel oven in modular design with different heating systems (convection, radiation, combination). Alternatively, the processing stages proofing and baking can also be implemented with multi-level technology.

13 10 _ 11 Wheat/mixed wheat breads Bread loaves B a t o n French bread

14 INDUSTRIAL LINES Roll lines Roll lines The production of rolls starts with dough production and dough make-up. Next, the dough pieces are given their final proof before they reach the Thermador tunnel oven. Alternatively, the process can also be used with multi-level technology. Industrially produced rolls can be either baked directly on the hearth or on trays. The number of oven modules is depending on the necessary baking time in relation to the maximum traveling speed (performance). Via cooling conveyors, the baked products are moved to the packaging equipment. 1 Batch mixing with manual or fully automatic bowl handling. Proven three-zone mixing with optional twin tool for a uniformly high dough quality and high performance. 2 Industrial dough make-up including dough divider, stamping station, cutter and moulder for high performance production of high quality dough pieces. The dough pieces are then handled by a high performance depositor. 3 Proofer with controlled humidity and temperature, individually adjustable for a defined final proof. Compact design proofer for swing trays with high production safety. Downstream dusters/seeders are optionally available. 4 THERMADOR tunnel oven in modular design with different heating systems (convection, radiation, combination). Alternatively, the processing stages proofing and baking can also be implemented with multi-level technology.

15 12 _ 13 Rolls Kaiser rolls Hard rolls Baguette rolls Hamburger buns Hot Dog buns

16 INDUSTRIAL LINES Baguette lines Baguette lines The production of baguettes starts with dough production and dough make-up. Next, the dough pieces are given their final proof before they reach the Thermador tunnel oven. Alternatively, the process can also be used with multi-level technology. Industrially produced baguettes can either be baked directly on the hearth or on trays. The number of oven modules is depending on the necessary baking time in relation to the maximum traveling speed (performance). Via cooling conveyors, the baked products are moved to the packaging equipment. 1 Batch mixing with manual or fully automatic bowl handling. Proven three-zone mixing with optional twin tool for constantly high dough quality and high performance. 2 Industrial dough make-up including dough divider, cutter and moulder for high performance production of high quality dough pieces. The dough pieces are then handled by a high performance depositor. 3 Proofer with controlled humidity and temperature, individually adjustable for a defined final proof. Compact design proofer for boards or swing trays with high production safety. Downstream dusters/seeders are optionally available. 4 THERMADOR tunnel oven in modular design with different heating systems (convection, radiation, combination). Alternatively, the processing stages proofing and baking can also be implemented with multi-level technology.

17 14 _ 15 Baguette Baguette Half Baguette Petit Pain

18 INDUSTRIAL LINES AUTOMATION Convenient operation, complete reproducibility of product qualities and excellent availability characterize the industrial equipment provided by Werner & Pfleiderer. These features are also directly related to the lines high degree of automation. Controlling, measuring, adjusting - all parameters can monitored and corrected automatically by the control system or manually by the line operator. A wealth of different sensors permanently monitors the quality relevant parameters of the production process including dough quality and performance, thickness, width and speed of the dough sheet, humidity and temperature inside the oven, moisture and temperature of the product. The lines modules react immediately to the obtained results and modify their settings a completely self-regulating system. Metering. Mixing (e.g.zpm) Dough processing (e.g. dough sheet) C Recording of dough quality and performance Monitoring of dough sheet thickness and width with speed control

19 16 _ 17 The entire production process is documented in detail. It can be monitored by the authorized line operator and his supervisor and manually corrected, if needed. Via internet the entire automation system can be remote controlled and maintained. Werner & Pfleiderer Industrial Bakery Technologies turns special customer requirements into different productions lines with the desired degree of automation. Proofing. Baking Cooling. Freezing C Recording and control of humidity and temperature Monitoring of product moisture

20 tammen.de Werner & Pfleiderer Industrielle Backtechnik GmbH Frankfurter Straße Tamm Germany Fon +49 (0) Fax +49 (0) info@wpib.de The WP BAKERYGROUP has subsidiaries in France, Italy, Belgium, Russia and the USA. You will also find dealerships with service stations all over the world _0.5_ by WP BAKERYGROUP, as at 05/11, printed in Germany, = registered trademark All information is non-binding. Subject to changes in aid of technical progress. WP BAKERYGROUP